Rich and Flavorful Lobster Stock

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Break the lobster shells into small pieces.

3. Step 3

   Open the bodies and remove the gray, feathery gills, and the sand sac from between the eyes.

4. Step 4

   Crush the bodies so they fit in a large stewpot.

5. Step 5

   In a large pot or Dutch oven, heat the olive oil and sauté the onions, celery, and carrots over medium-high heat for 3 to 4 minutes.

6. Step 6

   Add the lobster shells and cook for 2 to 3 minutes.

7. Step 7

   Add the garlic, fennel, and mushrooms. Mix well and cook for 2 to 3 minutes.

8. Step 8

   Add the parsley, bay leaves, and tomatoes. Stir well and add the wine or dry sherry .

9. Step 9

   Stir and cook until the alcohol largely burns off the wine, about 3 to 4 minutes.

10. Step 10

    Add enough water to cover everything by 2 to 3 inches.

11. Step 11

    Bring to a boil and immediately turn down to a simmer. Simmer gently for at least 90 minutes for it to be full flavored. Taste test and add salt as needed.

12. Step 12

    Turn off the heat. Carefully, with the help of kitchen tongs, grab all the big chunks of lobster and toss them in the trash. Allow the mixture to cool slightly before straining it through a fine-meshed sieve with a piece of cheesecloth set inside it.

13. Step 13

    Allow the stock to cool further and transfer into quart-sized Mason jars. Keep in the fridge for up to 5 days in the jars, or in the freezer for up to three months in freezer-safe containers.

14. Step 14

    Enjoy.